9. PORTUGUESE PURSLANE SOUP
Ingredients
3 tbsp oil
1 large onion
1 large carrot
4 cloves garlic
100 g of sausage
2 dl white wine
2 medium potatoes
3 l green herb stock / or chicken stock
50 g rice (2 handfuls)
2 bay leaves
¼ tsp cinnamon (gives a little warmth to the food)
purslane to taste, about 2 dl chopped
juice of ½ lemon
parsley or peppermint to taste
Method
- Sauté onion and garlic in oil.
- After a few minutes, add sausage, carrots and white wine.
- Cook for a while.
- Add stock, then rice, potatoes, cinnamon and bay leaf.
- When thoroughly cooked, puree after taste.
- Finally, add the chopped purslane.
- Boil for another 10 minutes.
- Serve with lemon juice, parsley or mint, and a nice slice of bread.